Friday, July 18, 2014

In the crisp air of this morning I saw a sight that made me smile: a Tui in the pink blossom up our drive. It reminded me that spring is on its way. Winter does not last forever, although it sometimes feels like it. Every winter is slightly different but one thing is sure: spring always comes.

Winter can be a tough season for many of us. If there’s a time of year you’ll get a case of the blues, this is it. I know that there are those of you out there feeling that now and I wanted to tell you that it’s okay, there’s nothing wrong with you and that this will pass. Spring will come to your winter, too.

When you see blossom coming out or a daffodil waving its pretty yellow bonnet, take this as your own personal sign that all is well and spring WILL come.

If you’ve got a case of the blues or know someone who has, you might like to read through this check list I posted earlier in the year.

As for me, it’s been a busy week getting ready for my raw food class next Saturday 26 July. I’m enjoying checking through the recipes again. This afternoon we double checked the Chocolate and Mint Slice, yum.

I also had a nice chat to the lady in the fruit and veggie shop asking her opinion about the strength of her chillies. I need to check them in the Thai Inspired Noodle dressing tomorrow. Chillies are not my speciality and I don’t want to have my class guests rushing for the kitchen to douse the flames of their mouth nor do I want it to register on their palate as ‘meh’.

Making and testing food – what a dream job!

Raw Lunch Class

The Early Bird rate has expired but there are still some seats available at the full price. Go here to secure your place as there will definitely be a cut off soon.

Coleslaw is a great salad for the winter months. Sooner or later, the reaction can be “oh, no, not coleslaw again!”

Here are some ideas to jazz it up a bit:
* Use other types of cabbage with or without the ubiquitous green; purple or savoy both make new appeal for the eyes, and offer nutrients not in your green cabbage (especially the purple)
* Slice up a small amount of red onion into slivers and toss in
* Add a handful of sprouts
* A tablespoon or two of cashews or sunflower seeds
* Some finely diced fruit to taste. This week we’ve used pineapple for a coleslaw and mango for another

Changing one or two ingredients is all it takes to create culinary interest again and, suddenly you’ve presented gourmet coleslaw worthy of a restaurant or café.

If you buy a packet of pre-cut coleslaw from the supermarket, do yourself a favour and ditch the dressing that comes with it. Replace it with a healthier dressing such as Honey Mustard, home-made and raw (well, mostly raw). It has a strong warm flavour that is perfect for this time of year.

An eBook from my own fair hand. "A Sugar Free Christmas; Raw Recipes and Tips" for Guiding your Family Through a Sugar-Free Chri...

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In January 2009, my eldest daughter suggested I support her on a two week Raw Diet as a detox. I am still high Raw. I love the way I feel - sort of fresh and cool. My skin has improved, my nails are stronger and I've lost weight. It was weight loss the easy way. No points to count, no food to weigh and I was never hungry. Weight loss was not my goal but it became a pleasant result.

We live in New Zealand (think: Lord of the Rings), a truly beautiful country that I love very much.